Prep time
10 MIN
Total time
55 MIN
This hearty & tasty vegetable soup is made with carrots, celery, tomato, spinach, kidney beans, pearl barey & onion.



  1. Heat oil in large saucepan over medium-high heat. Add carrots,celery and onion. Cook and stir until vegetables are tender.
  2. Stir in broth,beans,tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
  3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

Recipe Tips

Pearl barley gives a nutty fullness of flavour to soups and stews. It is quicker to cook,with a less chewy texture,than pot barley.

Recipe Made With

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth


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  • Good soup.

    It was a bit tasteless so I added some spices and served it with a dollop of cream cheese.

    Margaret O. | April 30, 2020

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  • Mrs p

    We really enjoyed this soup. I added leftover beef and rutabaga to the second batch I made also delicious. I would definitely make this again.

    Debbie W. | February 1, 2020

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  • Rating by Jennifer

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    Jennifer S. | November 13, 2015

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  • Rating by Colleen

    This rating was left without a review.

    Colleen K. | February 12, 2014

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  • Review by K B.

    Super easy, super delicious! Sometimes I don't have spinach on hand so I'll make it without and it still tastes good. But I do prefer it with the spinach. Sprinkle with a little parmesan cheese to jazz it up a bit.

    K B. | November 14, 2012

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